CHOCOLATE VELVET CHEESE CAKE

Chocolate Velvet Cheese Cake image

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Provided by Doris Fisher @dotfish65

Number Of Ingredients 17

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Ingredients

CRUST:
- 4 whole graham crackers, regular or chocolate
- 1 cup raw pecan halves or pieces
- 1/4 cup sugar
- 5 tablespoons melted butter
CHOCOLATE CREAM CHEESE FILLING
- 12 ounces semi-sweet chocolate
- 3 (8-ounce packages) cream cheese, room temperature
- 1 1/2 cups heavy cream
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 3 large eggs
COCOA WHIPPED CREAM
- 1/4 cup granulated superfine sugar
- 3 tablespoons unsweetened cocoa powder
- 3/4 cup heavy cream

Steps:

Preheat the oven to 350º. Line the bottom of a 9-inch springform pan with parchment. Place the crackers, pecans, and sugar in the food processor and grind fine. Add the melted butter; process just until clumps are formed. Remove from the bowl and press evenly into the bottom and one inch up the sides of the pan until firmly packed. Refrigerate 30 minutes.
Filling: Melt the chocolate slowly in a double boiler, remove from the heat and cool slightly. Preheat the oven to 350º. Beat the cream cheese, heavy cream, and sugar in an electric mixer until smooth. Add the vanilla, cocoa powder, and slightly cooled melted chocolate. Add the eggs, mixing well after each addition. Scrape down the sides of the bowl. Mix just until blended, about 30 seconds; do not overbeat.
Set the pan with the prepared crust on a large piece of aluminum foil and fold up to cover the bottom and sides of the pan to catch any batter that might leak. Pour the batter into the pan and bake in the center of the preheated oven for 30 minutes. Reduce the oven temperature to 325º and bake an additional 30 minutes.
At the end of the hour, turn off the heat and with the oven door slightly ajar, leave the cake in the oven for 1 additional hour (set a timer). Remove from the oven and set on a rack to cool completely to room temperature. Remove the foil. Cover with plastic wrap and refrigerate. Remove 1 hour before serving. Run a thin knife around the edge of the pan to loosen the crust and carefully remove pan rim. Decorate with rosettes of cocoa whipped cream (recipe follows) topped with a chocolate coffee bean if you are making for a party. Otherwise, you can just serve slices with a dollop of the ever so delicious cream. Transfer to a cake platter.
Cocoa Whipped Cream: Place the sugar and cocoa in a bowl and aerate by stirring with a small whisk. Add the heavy cream and stir to combine. Cover and refrigerate 1 hour. Whip until firm peaks are formed and decorate immediately. Makes about 1 1/2 cups.